Low-fat or fat-free yoghurt, and process for production thereof

Inactive Publication Date: 2012-08-16
AJINOMOTO CO INC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0044]According to the present invention, a fat-free or low-fat yoghurt having a richness and creamy texture like a yoghurt pr

Problems solved by technology

However, the taste of dairy products having low amount of a milk fat such as fat-free or low-fat products is very plain, sloppy, and lacking of a full-bodied taste, so that consumers have not been satisfied.
For this reason, in order to make up for deliciousness and flavor, a low-fat and fat-free typed yoghurt is supplemented with sugar and a low-sugar typed yoghurt is supplemented with fat, whereby, it is difficult to realize low-calories for such yoghurts.
However, consumer's demands were not satisfied enough with them, because they are expensive due to multiple st

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0067]The low-heat defatted milk powder (Yotsuba NyugyoCo., protein 35.6%) was added to commercially available fat-free milk (Koiwai fat-free milk, Kiwai Nyugyo Co., milk fat 0.1%, protein 3.5%) to adjust the protein content to 4.50%, 4.65%, 4.80%, and 4.95%, and then the protein glutaminase (manufactured by Amano Enzyme Inc., 500 U / g, derived from genus Chryseobacterium; hereinafter abbreviated as PG) solution (60 U / ml) were added in amounts of 0.5 or 6.0 U per 1 g of protein in milk thereto, respectively, and then subjected to reaction at 55° C. for 60 minutes. Subsequently, the enzyme was deactivated by heating the resulting mixtures at 95° C. for 2 minutes in a boiling bath, and then the resultant was cooled to obtain fat-free milks having different deamidation ratios. PG was added by 15 U per 1 g of protein in milk to the above obtained milk, and the milk with PG was reacted with the same condition (reaction at 55° C. for 60 minutes) to measure an amount of ammonia when the dea...

example 2

[0070]The low-heat defatted milk powder (Yotsuba Nyugyo Co., protein 35.6%) was added to commercially available low-fat milk (raw-milk based low-fat milk, Takanashi Nyugyo Co., milk fat 1.0%, protein 3.3%) to adjust the protein content to 4.0%, 4.15%, 4.3%, and 4.45%, and then the PG solution (60 U / ml) was added in an amount of 0.5 or 6.0 U per 1 g of protein in the milk thereto, respectively, followed by reaction at 55° C. for 60 minutes. Subsequently, the enzyme was deactivated by heating the resulting mixtures at 95° C. for 2 minutes in a boiling bath, and then the resultant was cooled to obtain low-fat milks having different deamidation ratios. The deamidation ratio in each PG treated milk was measured using the same method as the Example 1. As a result, each sample was PG treated low-fat milk, in which the deamidation ratios were 28.6% and 22.9% for 4.0% of protein; the deamidation ratios were 30.2%, 24.8%, and 15.4% for 4.15% of protein; the deamidation ratios were 30.4%, 23.7...

example 3

[0073]PG was added to low-heat defatted milk powder (Yotsuba Nyugyo Co., protein 35.6%) solution (10% w / w) under the fully deamidating conditions; that is, with 12.5 U per 1 g of protein, and then subjected to reaction at 55° C. for 60 minutes. Subsequently, the enzyme was deactivated by heating in a boiling bath until the temperature reached 80° C., followed by cooling. Further, for powderization, it was subjected to freeze-drying after freezing at −80° C. to prepare PG treated defatted milk powder having 100% deamidation ratio. This PG treated defatted milk powder was dissolved in the low-fat milk so as to have 4.4% of protein content, and the resultant was sterilized by heating at 95° C. for 2 minutes in a boiling bath, and then was cooled to obtain a PG treated defatted milk powder added low-fat milk (the deamidation ratio was 27.6%) (deamidated milk protein addition method).

[0074]The low-heat defatted milk powder (Yotsuba Nyugyo Co., protein 35.6%) was added to the low-fat milk...

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PUM

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Abstract

A fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk may be produced by adding a proper amount of a milk protein, such as a defatted milk powder, that has been deamidated with a protein deamidating enzyme to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidating enzyme so that the deamidation ratio reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a deamidation ratio both falling within proper ranges can be prepared, and yoghurt may be produced using the milk raw material.

Description

CROSS REFERENCES TO RELATED APPLICATIONS[0001]This application is a continuation of International Patent Application No. PCT / JP2010 / 064681, filed on Aug. 30, 2010, and claims priority to Japanese Patent Application No. 2009-200888, filed on Aug. 31, 2009, both of which are incorporated herein by reference in their entireties.BACKGROUND OF THE INVENTION[0002]1. Field of the Invention[0003]The present invention relates to methods for producing a low-fat or fat-free yoghurt having a richness and creamy texture like a yoghurt produced with whole-fat milk, that is, whole-fat yoghurt. The present invention also relates to low-fat or fat-free yoghurts produced by such a method.[0004]2. Discussion of the Background[0005]It is expected for yoghurts to have not only a delicious taste as a foods but also an effect as a health food. In recent years, due to a growing concern about health, the number of consumers who care about the amount of calories in foods has increased; and a demand for produ...

Claims

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Application Information

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IPC IPC(8): A23C9/127
CPCA23C9/1275C12Y305/01044A23C9/1307
Inventor MIWA, NORIKOOHASHI, WAKAKO
Owner AJINOMOTO CO INC
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